SERVES 4 to 6
TOTAL TIME: 45 minutes
Flour tortillas can be substituted for the corn tortillas. We prefer these steaks cooked to medium-rare, but if you prefer them more or less done, see our guidelines (click here).
|
1 |
tablespoon chili powder |
|
1 |
tablespoon vegetable oil |
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2 |
garlic cloves, minced |
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Salt and pepper |
|
|
2 |
(12-ounce) skirt steaks, trimmed and cut crosswise into 4-inch-wide pieces |
|
1 |
pound tomatoes, cored and cut into ¼-inch pieces |
|
½ |
cup finely chopped red onion |
|
1 |
jalapeño chile, stemmed, seeded, and minced |
|
2 |
tablespoons minced fresh cilantro |
|
2 |
teaspoons lime juice |
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12 |
(6-inch) corn tortillas |
1. Adjust oven racks to lower-middle position and 6 inches from broiler element, and heat broiler. Line broiler pan bottom with aluminum foil and top with slotted broiler pan top.
2. Combine chili powder, oil, garlic, 1 teaspoon salt, and ½ teaspoon pepper in large bowl. Add steaks, toss to coat, and let marinate for 15 minutes.
3. Meanwhile, combine tomatoes, onion, jalapeño, cilantro, and lime juice in bowl and season with salt and pepper to taste.
4. Wrap tortillas in foil and place on lower-middle oven rack. Arrange marinated steaks on prepared broiler pan and broil on upper rack until meat is well browned and registers 120 to 125 degrees (for medium-rare), 8 to 12 minutes, flipping steaks halfway through broiling. Transfer steaks to carving board; tent with foil and let rest 5 minutes. Slice steaks against grain into thin strips. Serve with warm tortillas and fresh tomato salsa.